Soft Shelled Crab Po-Boys with Southwest Creole Tartar Sauce (New Orleans Style)

Chef Larry "Lee" White, Seafood Manager

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HOUSTON - Makes 4 sandwiches


Vegetable Oil, for deep frying

1/2 cup all-purpose flour

3 teaspoons Old Bay seasonings

1/2 teaspoon salt

1/4 teaspoon cayenne

1/2 cup yellow cornmeal

2 large eggs

2 tablespoon water

4 large soft-shell crabs, cleaned, rinsed, and patted dry

4 (7-inch) lengths French bread, cut in 1/2 lengthwise

1/2 cup Hill Country Fair Tartar Sauce

3 tablespoons Creole mustard

3 tablespoons Southwest Dip

2 cups shredded iceburg lettuce

12 thin slices ripe tomato

12 dill pickle slices


  • In a large pot, heat 2 inches of oil to 375 degrees F or deep fryer
  • In a bowl, combine flour, 1 teaspoon Old Bay, 1/4 teaspoon salt, and 1/8 teaspoon cayenne.  In another bowl, combine cornmeal, 1 teaspoon old Bay, and remaining 1/4 teaspoon salt, and 1/8 teaspoon cayenne.
  • In a small bowl, mix tartar sauce, Southwest Dip and Creole mustard, put in the fridge until ready to use.
  • In a small bowl, beat the eggs, water and remaining Old Bay.  One at a time, lightly coat the crabs with the flour mixture, then dip into the egg wash, followed by the cornmeal to coat.
  • With tongs, lower 2 crabs at a time into the hot oil.  Fry, turning once, until crispy, 3 to 4 minutes.  Drain on paper towels and season with Old Bay.
  • Spread both sides of the French Bread with tartar sauce mixture.  Layer the lettuce, tomatoes and pickles over the bottom half of the bread and top with 1 crab.  Close the sandwiches and serve immediately.

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